Vegetarian: Winter Vegetable Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Vegetable oil,
2 cup: Potatoes, diced
1/2 cup: Onion, chopped
1/2 cup: Carrots, chopped
1/2 cup: Celery, chopped
2 cup: Vegetable stock,
1 cup: Cabbage, shredded
1 tsp: Dried basil,
1: Bay leaf,
19 ounce: Canned tomatoes, chopped
1/2 cup: Frozen peas,
1/4 cup: Parsley, chopped
1/4 tsp: Salt,
1/4 tsp: Pepper,
1/3 cup: Parmesan, freshly grated
Directions:
In heavy saucepan, heat oil over medium heat; cook potatoes, onion,
carrots and celery, stirring, for 5 minutes or until onions are
softened. Add stock, cabbage, basil and bay leaf; bring to boil.
Reduce heat; cover and simmer for 15-20 minutes or until vegetables
are tender. Stir in tomatoes, peas, parsley, salt and pepper; heat
through. Remove bay leaf. Sprinkle with cheese.
Per Serving: about 190 calories, 8 g protein, 6 g fat, 28 g
carbohydrate good source calcium, high source fibre.
Source: Canadian Living magazine [Nov 95] Presented in an article by
Anne Lindsay. "Health & Well-fare: Delicious Doses of Vitamin C"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
carrots and celery, stirring, for 5 minutes or until onions are
softened. Add stock, cabbage, basil and bay leaf; bring to boil.
Reduce heat; cover and simmer for 15-20 minutes or until vegetables
are tender. Stir in tomatoes, peas, parsley, salt and pepper; heat
through. Remove bay leaf. Sprinkle with cheese.
Per Serving: about 190 calories, 8 g protein, 6 g fat, 28 g
carbohydrate good source calcium, high source fibre.
Source: Canadian Living magazine [Nov 95] Presented in an article by
Anne Lindsay. "Health & Well-fare: Delicious Doses of Vitamin C"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp